Ingredients:
3 ½ pound salmon steaks

Marinade:
2 Tbsp. minced garlic
½ cup honey
¼ cup molasses
¾ cup teriyaki sauce
Hearty splash Coca-Cola

Thoroughly mix marinade ingredients
Pour marinade into flat plastic or glass container
Place salmon steaks flat in mixture for 4 hours, flipping steaks every hour.

Start charcoal according to directions.  Coals should be completely white and burned to medium heat.
Place salmon steaks on heated grill grate.  Flip every 3-5 minutes and spoon marinade over fish.  Cook on each side for 8 – 12 minutes. (15 – 18 minutes each side for well done)

(John serves this with charcoal cooked corn on the cob and charcoal baked potatoes found separately in this book.)

Select a rump, sirloin tip, or bottom round roast.  Salt and pepper generously.  Put just enough olive oil to cover the bottom of a heavy pot.  Put the burner on high and brown every side.  Do not leave unattended until all is browned.  Put water in pot to de-glaze.  Return roast to pot and add enough water until about two thirds of meat is covered.  Cover tightly and cook on low heat for several hours—time depends on size of roast.  When tender, remove the meat and thicken gravy with flour or corn starch.

This sounds like a lot of work but is a very special taste treat.

SAUCE
1 ½ c. vinegar
10 T. tomato catsup
½ t. cayenne pepper
salt and  pepper to taste
1 T. sugar
pinch of hot red pepper flakes
½ c. water
Bring to simmer until sugar melts.  Set aside.

PORK LOIN
2 ¼ lbs boneless pork loin seasoned with salt and pepper
Pre-heat oven to 500 degrees.  Bake 10 minutes.  Reduce heat to 275 and bake 5 hours.  Place meat on grill away from heat with hickory or oak chips to smoke 10 minutes.  Chop meat and serve with above sauce

Start broiler. Pour a little white wine in pan and place lobster meat side down. Broil approximately seven minutes.  Flip over, dot with butter, and broil about two minutes.  Lobster is done when it turns pink and pulls away from side of shell.

3 cups cooked chicken cut into bite sized pieces
1 onion, chopped
1 4 oz. can green chilies, drained and chopped
1 cup milk
1 can cream of mushroom soup
1 can cream of chicken soup
2 T. margarine, melted
12 small flour tortilla, quartered
1 lb. cheddar cheese, grated

Combine chicken, onion, green chilies, milk and soups.  Set aside.  Pour margarine in a 9 x 13 inch pan and coat bottom.  Layer bottom of pan with tortilla quarters, chicken mixture and cheese.  Repeat ending with cheese on top.  Refrigerate over-night.  Bake in pre-heated oven for 1 hour or until hot and bubbly.  Makes 6 to 8 servings.

1 lb. lean ground beef
1 tsp. salt
1 egg
1/2 to 3/4 c. seasoned bread crumbs
2 ribs celery, minced fine
1 c. milk
1 sm. onion, minced fine
1 1/2 tsp. worhestshire sauce

Mix all together and form into a loaf.  Let rest in refrigerator several hours.  Bar-B-Q sauce or catsup may be used as a toping before baking.  Bake 325 degrees for one hour.

We have made meat loaf in a dozen different ways but this one seems to suit us all the best.

This is another home made vegetarian recipe
1 sm. box elbow macaroni
8 oz fresh mushrooms
2 finely shredded carrots
2 med cans cannellini beans
1 lg. onion
2 lg. cloves garlic

Cook pasta and set aside.  Sauté onion, carrots, mushrooms and garlic until tender.  Add beans (use juice from only one can).  Heat, toss in pasta and season with salt and pepper to taste.  Serve with parmesan cheese.

1 9” pastry shell
½ t. salt
8 slices bacon
3 beaten eggs
8 oz. grated Swiss cheese
1 ¾ c. half and half
1 T. flour

Bake pastry shell in hot oven about 7 minutes.  Remove and lower oven temperature to 325 degrees.  Fry bacon crisp; drain and crumble in pie shell.  Sprinkle cheese over bacon.  Combine flour, salt, eggs and milk; pour in pie shell.  Bake about 30 minutes.

1 T. oil
1 T. chopped parsley leaves or 1 t. dried parsley
½ lb. angel hair pasta
2 cups chicken broth
1 c. long grain rice
1 clove garlic, minced
1 small onion chopped

Place oil in pot.  Break pasta into ½ inch to 1 inch pieces and add to oil.  Cook until they begin to brown slightly.  Add the rice, onion, parsley, garlic and broth. Check for seasoning then stir mixture and bring to a full boil.  Reduce heat, cover pot and cook 20 to 25 minutes. (A friend from Peru puts raisins in this dish—sounds good)

6 large bell peppers
1 t. salt
1 lb. Lean ground beef
1 clove garlic finely chopped
2 T. chopped onion
1 15 oz. can tomato sauce
1 cup cooked rice
¾ cup shredded mozzarella cheese

Cut thin slice from stem end of each pepper.  Remove seeds and membrane. Cook peppers for about five minutes in enough water to cover.  Drain well.

Cook beef and onion in 10 inch skillet over medium heat 8 to 10 minutes stirring occasionally, until beef is brown.  Drain any fat.  Stir in rice, salt, garlic and 1 cup tomato sauce.  Cook until hot.

Stuff peppers with beef mixture.  Stand upright in un-greased 8” X 2” inch baking dish.  Pour remaining tomato sauce over peppers.  Cover and bake 45 minutes in 350 degree oven.  Un-cover and bake 15 minutes longer or until peppers are tender.  Sprinkle with cheese.